prikaz prve stranice dokumenta Funkcionalna uloga S-layer proteina u probiotičkoj aktivnosti bakterije Lactobacillus helveticus M92
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master's thesis
Funkcionalna uloga S-layer proteina u probiotičkoj aktivnosti bakterije Lactobacillus helveticus M92
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2011. urn:nbn:hr:159:894158

Dite, Draženka
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Biochemical Engineering
Laboratory for Antibiotic, Enzyme, Probiotic and Starter Cultures Technology

Cite this document

Dite, D. (2011). Funkcionalna uloga S-layer proteina u probiotičkoj aktivnosti bakterije Lactobacillus helveticus M92 (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:894158

Dite, Draženka. "Funkcionalna uloga S-layer proteina u probiotičkoj aktivnosti bakterije Lactobacillus helveticus M92." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2011. https://urn.nsk.hr/urn:nbn:hr:159:894158

Dite, Draženka. "Funkcionalna uloga S-layer proteina u probiotičkoj aktivnosti bakterije Lactobacillus helveticus M92." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2011. https://urn.nsk.hr/urn:nbn:hr:159:894158

Dite, D. (2011). 'Funkcionalna uloga S-layer proteina u probiotičkoj aktivnosti bakterije Lactobacillus helveticus M92', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 24 January 2025, https://urn.nsk.hr/urn:nbn:hr:159:894158

Dite D. Funkcionalna uloga S-layer proteina u probiotičkoj aktivnosti bakterije Lactobacillus helveticus M92 [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2011 [cited 2025 January 24] Available at: https://urn.nsk.hr/urn:nbn:hr:159:894158

D. Dite, "Funkcionalna uloga S-layer proteina u probiotičkoj aktivnosti bakterije Lactobacillus helveticus M92", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2011. Available at: https://urn.nsk.hr/urn:nbn:hr:159:894158

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